Pumpkin Snickerdoodle Snack Cake Recipe
This Pumpkin Snickerdoodle Snack Cake is a cozy, spiced treat perfect for fall gatherings or everyday snacking. Made with real pumpkin puree, warm spices like cinnamon, nutmeg, and cloves, and topped with a classic cinnamon sugar snickerdoodle crunch, it balances moistness and flavor beautifully. The cake is easy to prepare and versatile enough for variations such as chocolate chips, nuts, or a cream cheese swirl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (115g) unsalted butter, softened to room temp
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 large eggs, at room temperature
- 1 cup (240g) pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Cream Wet Ingredients: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in pumpkin puree and vanilla extract. It may look slightly curdled at first, but will come together.
- Combine and Pour: Gradually blend the dry ingredients into the wet mixture, mixing until just combined to avoid toughening the cake. Spread the thick batter evenly into the prepared pan and smooth the surface with a spatula.
- Add Snickerdoodle Topping: Combine the sugar and cinnamon topping ingredients in a small bowl. Sprinkle evenly over the batter in the pan, then gently shake the pan to distribute the topping.
- Bake and Cool: Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 20 minutes before slicing to prevent crumbling. Remove from pan using parchment paper overhang and cut into 9-12 slices.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for best flavor and texture.
- Overmixing the batter can lead to a tough cake; mix just until ingredients are combined.
- Allow the cake to cool properly before slicing for clean cuts.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for 5-7 days.
- Freeze individual slices wrapped tightly for up to 2 months.
- Optional variations include adding chocolate chips, nuts, cream cheese swirl, or using a gluten-free flour substitute.
- To make vegan, substitute eggs with flax eggs and use vegan butter.
- Cut back sugar or substitute with natural sweeteners for a healthier version.
Keywords: pumpkin cake, snickerdoodle, fall dessert, pumpkin spice, snack cake, autumn baking, cinnamon sugar topping
